Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity

Author:

Balli Diletta1,Cecchi Lorenzo2ORCID,Pieraccini Giuseppe3ORCID,Venturi Manuel2ORCID,Galli Viola2ORCID,Reggio Marta4ORCID,Di Gioia Diana4ORCID,Furlanetto Sandra5,Orlandini Serena5ORCID,Innocenti Marzia1,Mulinacci Nadia1

Affiliation:

1. Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy

2. Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy

3. Mass Spectrometry Center (CISM), University of Florence, Viale G. Pieraccini 6, 50139 Florence, Italy

4. Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 42, 40127 Bologna, Italy

5. Department of Chemistry “Ugo Schiff”, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy

Abstract

Millet is the sixth-highest yielding grain in the world and a staple crop for millions of people. Fermentation was applied in this study to improve the nutritional properties of pearl millet. Three microorganism combinations were tested: Saccharomyces boulardii (FPM1), Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius (FPM2) and Hanseniaspora uvarum plus Fructilactobacillus sanfranciscensis (FPM3). All the fermentation processes led to an increase in minerals. An increase was observed for calcium: 254 ppm in FPM1, 282 ppm in FPM2 and 156 ppm in the unfermented sample. Iron increased in FPM2 and FPM3 (approx. 100 ppm) with respect the unfermented sample (71 ppm). FPM2 and FPM3 resulted in richer total phenols (up to 2.74 mg/g) compared to the unfermented sample (2.24 mg/g). Depending on the microorganisms, it was possible to obtain different oligopeptides with a mass cut off ≤10 kDalton that was not detected in the unfermented sample. FPM2 showed the highest resistant starch content (9.83 g/100 g) and a prebiotic activity on Bifidobacterium breve B632, showing a significant growth at 48 h and 72 h compared to glucose (p < 0.05). Millet fermented with Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius can be proposed as a new food with improved nutritional properties to increase the quality of the diet of people who already use millet as a staple food.

Funder

Ente Cassa di Risparmio di Firenze- Bando Giovani Ricercatori protagonisti

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3